Cinnamon Jam Hearts

Ingredients

• 0.5 Organic lemon
• 220 g spelt flour type 1050
• 50 g ground hazelnuts
• 60 g cocoa powder
• 120 g whole cane sugar
• 0.5 tsp gingerbread spice
• 1 tsp Baking powder
• a pinch salt
• 80 g cold butter
• 1 egg
• 0.5 tsp vanilla powder
• 1 tsp cinnamon powder
• 100 g strawberry jam

Instructions

1. 1.

   Wash half a lemon hot, pat dry, finely grate 1 tsp zest (use the rest of the lemon elsewhere). Mix 200 g flour with nuts, cocoa, 80 g whole cane sugar, lemon zest, gingerbread spice, baking powder and a pinch of salt. Add butter and egg, knead into a smooth dough; if too dry, add water. Shape into a ball, wrap and refrigerate for 1 hour.

2. 2.

   Divide the dough in half and roll out to 3 mm thickness on a floured surface. Cut out hearts. Place side by side on parchment-lined baking sheets and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10–12 minutes.

3. 3.

   Meanwhile mix remaining whole cane sugar with vanilla powder and cinnamon. Warm the jam and strain through a sieve.

4. 4.

   Remove hearts from the tray as hot as possible; spread half of them with jam, place the remaining hearts on top, gently press together. Roll in the sugar mixture, let cool completely on a wire rack.